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Flour Water Salt Yeast
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Published: 9/18/2012
NEW YORK TIMES BESTSELLER • From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some…

426 Pages

Publisher: Ten Speed Press

Release Date: September 18, 2012

The book is divided into four parts with the following chapters.

 

Part 1: The Principles of Artisan Bread

  1. Backstory
  2. Eight Details for Great Bread and Pizza
  3. Equipment and Ingredients

Essay: Where does our flour come from?

 

Part 2: Basic Bread Recipes

  1. Basic Bread Method
  2. Straight Doughs
  3. Doughs Made with Pre-Ferments

Essay: The Early Morning Bread Baker’s Routine

 

Part 3: Levain Bread Recipes

  1. Understanding Levain
  2. Levain Method
  3. Hybrid Leavening Doughs

Essay: The 3-Kilo Boule

  1. Pure Levain Doughs
  2. Advanced Levain Doughs

Essay: Making a Bread (or Pizza) Dough You can Call Your Own

 

Part 4: Pizza Recipes

  1. Pizza and Focaccia Method
  2. Pizza Doughs
  3. Pizza and Focaccia

 

The author tells the story about how he opened his first bakery after quitting a corporate job. The book is written in an easy to read, understand, and follow. The recipes are simple with minimal ingredients. The step-by-step instructions are so detailed that a beginner baker will not have any problem following them. If you are interested in making your own bread, pizza or focaccia, I highly recommend this book. I cannot believe it took me this long to read this book. I have my ingredients and I am ready to Bake!

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